Cubes of butternut squash and black beans make this chili hearty and satisfying.
This one is packed with
cubes of butternut squash (which you could swap for sweet potato if you are Paleo), ground beef, peppers, jalapenos, cauliflower rice, chopped tomatoes and lots of scallions.
I found some pre-cut
cubes of butternut squash, which is what I used this time.
This healthier option for Taco Tuesday stars a rich nondairy crema (thanks to cashews) that dresses sweet
cubes of butternut squash and crisp, shredded kale.
Followed directions except roasted
cubes of butternut squash.
Place
the cubes of butternut squash on a greased baking sheet with the sprig of thyme in the center.
Give
the cubes of butternut squash a head start for 10 minutes to soften in the oven before adding in the other veggies.
Richly flavored with Andouille sausage, ancho chile powder and oregano, and jam - packed with
cubes of butternut squash and bell peppers, this chili is perfect for a nippy autumn evening, and I'll be serving it at our Halloween party.
Recipe and photo by Emma Frisch Prep Time: 15 minutes Cook time: 25 minutes Yield: 4 - 6 servings Ingredients: Melted ghee or olive oil — 3 tablespoons Butternut squash — 4 cups of 1 / 2 - inch
cubes of butternut squash Garlic — 2.5 tablespoons, minced Apple cider vinegar — 2 tablespoons Maple syrup — 1 tablespoon Garam masala -LSB-...]
Not exact matches
To make the poached pears, peel, core, and slice about 3/4
of a large pear into
cubes roughly the same size as the
butternut squash.
A one - cup serving
of butternut squash cubes contains well over 400 %
of the daily recommended value
of Vitamin A.
5 cups chicken broth (or, 3
cubes of homemade bouillon
cubes + 3 - 4 cups
of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized
butternut squash, already roasted and
cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top
This reminds me
of my favorite quick / easy / delicious winter dinner: peel and
cube a
butternut squash, sweat it with a chopped onion and some garlic in a stockpot until soft, mix in 1/2 (or whole) can
of coconut milk, add curry powder, salt, and a splash
of sriracha to taste, puree the whole thing (I love my immersion blender!)
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small
butternut squash, cut into 1»
cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2»
cubes 4 oz
of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
We love to use our immersion blender to blend down some
of the
butternut squash (making the soup nice and thick), but we always leave some
butternut squash cubes whole because they give the soup more texture and depth.
3 cups
butternut squash,
cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch
cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch
of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
JL says to consider replacing the carrots with 1 cup (150 g)
of vegetables that cook up in about four minutes:
cubed butternut squash, cauliflower florets, or
cubed fingerling potatoes.
A little cottage cheese or ricotta stirred in gives it extra creaminess, and instead
of wrestling with a whole
butternut squash on a weeknight I just dump in a bag
of frozen,
cubed butternut squash.
Luxurious baked risotto with
cubes of roasted
butternut squash and Parmesan cheese.
What's in it: 1/2
butternut squash, peeled and cut into 1/2 inch
cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch
cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch
cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs
of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages
For my pot
of soup, some
of which can be frozen too, popped in ice
cube trays for easy access to soup for kiddie meals, I used around 600g
of butternut squash, I did weigh it for the benefit of this blog post but usually I just use a medium Butternu
butternut squash, I did weigh it for the benefit of this blog post but usually I just use a medium Butternut S
squash, I did weigh it for the benefit
of this blog post but usually I just use a medium
ButternutButternut SquashSquash.
Then I added four cups
of vegetable broth, four cups
of peeled and
cubed butternut squash, and one tablespoon
of fish sauce for some extra umami.
extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small fennel bulb, cored and sliced 3 cloves garlic, chopped sea salt and pepper, as needed 1 small
butternut squash, peeled, seeded and
cubed (3 cups) 2 sprigs
of rosemary 2 sprigs
of thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1 tsp.
I added the
butternut squash to the pan and cooked it for about seven minutes or until the
cubes of squash became tender.
half a tsp butter — I use unsalted 1 medium onion, finely chopped 1 garlic clove, crushed about an inch
of root Ginger 600g
Butternut Squash, peeled, deseeded and chopped into small
cubes 1 litre
of homemade vegetable stock black pepper, optional
1 1/2 qt
of chicken stock 2 lb
butternut squash cut in small
cubes 2 tart apples (peeled) cut into small
cubes 2 shallots chopped 1 tsp fresh rosemary or 1/2 tsp dried 1 tsp fresh thyme or 1 tsp dried 1/2 cup half and half 1/2 tsp salt 1/2 tsp ground pepper
So I simply made some quick - cooking barley and folded in
cubed and sauteed
butternut squash and baby bellas whose flavor I deepened with a sprinkle
of nutritional yeast.
................................................ Grown - up Mac & Cheese with
Butternut Squash, Kale, and Mushrooms Makes about 10 servings................................................ Ingredients 4 cups cubed peeled butternut squash (either from 1 large squash or save yourself a lot of time with the pre peeled and cut kinds that a lot of stores have the
Butternut Squash, Kale, and Mushrooms Makes about 10 servings................................................ Ingredients 4 cups cubed peeled butternut squash (either from 1 large squash or save yourself a lot of time with the pre peeled and cut kinds that a lot of stores have these
Squash, Kale, and Mushrooms Makes about 10 servings................................................ Ingredients 4 cups
cubed peeled
butternut squash (either from 1 large squash or save yourself a lot of time with the pre peeled and cut kinds that a lot of stores have the
butternut squash (either from 1 large squash or save yourself a lot of time with the pre peeled and cut kinds that a lot of stores have these
squash (either from 1 large
squash or save yourself a lot of time with the pre peeled and cut kinds that a lot of stores have these
squash or save yourself a lot
of time with the pre peeled and cut kinds that a lot
of stores have these days!)
1
butternut squash,
cubed 1 tomato, diced 1/4 onion, diced 1 can
of pinto beans, drained 1 pound
of shredded cheddar 1 bag
of tortilla chips Cilantro for garnish
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package
of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons
of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped
butternut squash (1 / 2 - inch
cubes) 1/3 cup chopped fresh cilantro
Ingredients - 2 tablespoons coconut oil - 1 red bell pepper chopped - 4 cloves
of garlic, minced - 4 cups
butternut squash peeled +
cubed - 1 teaspoon spicy curry powder - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon cinnamon - 1/2 teaspoon cayenne pepper - 1 (14 ounce) can coconut milk - 2 cups veggie broth - salt and pepper to taste - 4 ounces goat cheese softened + more for topping - roughly chopped cilantro for topping - pomegranate seeds for topping
Still, your grocer is likely to have bags
of baby spinach which pairs perfectly with small
cubes of roasted
butternut squash.
1 - 1.5 pounds
of cooked
butternut squash, cut into about 1 - inch
cubes (You can boil it or roast it until it is tender when pierced with a fork.
I didn't have the
butternut squash so instead I peeled and
cubed sweet potatoes and tossed them in oil with about a tbsp
of cumin seed.
Pin It Makes 10 - 12 Enchiladas Ingredients: 1/2
of a
butternut squash, roasted &
cubed 1 poblano pepper — roasted, skin peeled, sliced 8 oz.
What's in it: — 1 can chickpeas, rinsed, drained and dried well (* you can also soak 1 cup
of dried chickpeas in water overnight)-- 2 cups
cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2 cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4 cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper flakes or cayenne (adjusted to you preference)
1 small onion, chopped 1 tablespoon olive oil 2 inches fresh ginger, grated 2 cups
butternut squash,
cubed 2 cups vegetable stock 1 14 - ounce can
of diced tomatoes 1/2 cup red lentils 1/2 teaspoon salt 1/2 teaspoon ground black pepper
1 cinnamon stick 1 whole nutmeg, halved 1 stalk lemongrass, chopped 2 cardamom pods 1 one - inch piece
of fresh ginger, peeled and chopped 2 dried chipotle chilis 1/4 cup extra-virgin olive oil 1 large leek, white and pale green parts, rinsed and finely chopped 3 pounds
butternut squash, peeled and cut into 1 - inch
cubes 1 cup drained canned or jarred chestnuts, chopped 2 tablespoons chopped fresh sage 8 cups water
After the onions soften a bit, the
cubed butternut squash is added in along with chicken broth, curry powder and a touch
of salt.
Cubes of colorful
butternut squash and chopped kale make this warm fall vegetable minestra soup perfect for the harvest.
Ingredients: 1 cup water 3 carrots, chopped 3 stalks celery, chopped 1 large onion, chopped 2 cloves
of garlic, chopped 3 cups
of shredded cabbage 2 teaspoons Garam Masala 2 teaspoons
of Madras Curry 2 teaspoons
of garlic powder 2 teaspoons
of turmeric 2 teaspoons
of paprika 1 teaspoon
of smoky paprika 1/2 teaspoon
of medium hot smoky chipotle powder (more if you like it hot, less if not) 2 cups baked
butternut squash 12 dried apricots (stewed or cooked) 1 cup coconut milk 2 cups water or vegetable stock (more for thinner sauce) 1 pound marinated tempeh *,
cubed 1 large potato,
cubed 1 package (12 ounces) frozen peas or 12 ounces fresh peas.
1 medium
butternut squash, peeled and chopped into 1 - inch
cubes (2 cups) 3 tablespoons olive oil, divided 3 - 5 tablespoons fresh sage, chopped Dash
of salt 2 shallots, diced 1 stalk celery, diced 1 cup arborio rice 3 1/2 cups vegetable broth Salt and pepper to taste More sage for garnishing (optional)
First,
cube up all
of your
butternut squash (check out this method).
Ingredients: Whole
butternut squash, peeled and cut up into smaller
cubes 1 Gala apple, peeled and cut up (if you don't have gala, any kind
of cooking apple should work) Ginger powder or pureed ginger (I like the ginger that comes in the tube from the supermarket) 4 cups chicken broth or vegetable broth Olive oil to taste
I just made with some changes... spinach for kale, because that's the green I had on hand, shaved parmesan for pecorino, one piece
of bread, and a few marcona almonds finely chopped, roasted chickpeas and roasted
cubed butternut squash (because I had some left over from the pumpkin feta muffins although the dynamic
of the salad was a little different, it was delicious.
I didn't have black beans, so I used
cubes of roasted
butternut squash, which added some sweetness and color contrast.
Pin It Ingredients: 1 tablespoon olive oil 1 cup
butternut squash, cut into 1/2 inch
cubes 1 medium yellow onion, diced 2 cloves
of garlic, minced 2 carrots, diced 1 teaspoon fresh thyme leaves 3/4 teaspoon kosher salt 1/4 teaspoon... Continue Reading →
I made a batch
of quinoa and mixed in some salt, pepper, and coconut oil for one side, then I roasted some
butternut squash and beet
cubes for another side, and for the final side, I sautéed some shallot, mushrooms, and chard stems (leftover from using the leaves in my smoothies) in a bit
of olive oil.
Serves 8 1 medium
butternut squash, peeled, seeded, and cut into small
cubes Olive oil 3 tbsp raisins (preferably golden) 3 tbsp red wine vinegar 1 tbsp balsamic vinegar 1 onion, chopped 3 garlic cloves, crushed 1 fennel bulb, finely chopped 1 tbsp maple syrup 1 tin
of chopped tomatoes 3 tbsp green olives, chopped 3 tbsp capers, rinsed Salt and black pepper
Toss the
cubed butternut squash with a drizzle
of coconut oil and maple syrup (optional: few dashes
of cinnamon too).